[Annotated] Sachertorte: a chocolate cake with restraint

Austria's trademark dessert was the subject of a seven-year legal battle

Vienna's coffee houses are places "where time and space are consumed, but only the coffee is found on the bill". So reads the UNESCO description of these institutions. Time and space may satisfy a Viennese philosopher but for most, a wedge of cake^[각주:1] complements caffeine far better^[각주:2], and none more so than sachertorte^[각주:3]. 

According to legend the cake dates back to 1832 when^[각주:4] Prince von Metternich, Austria's leading statesman, ordered dessert for an official dinner. the task fell to Franz Sacher^[각주:5], a 16-year-old Jewish apprentice^[각주:6]. His solution was a chocolate cake - a flavour far less common then than now - and so the sachertorte was created. 

It was his son, Eduard, who turned it into a national trademark; a chocolate sponge, laced with apricot jam^[각주:7], enveloped in^[각주:8] a glassy chocolate icing^[각주:9], accompanied by a good dollop of^[각주:10] schlag^[각주:11] (whipped cream). He perfected his recipe while^[각주:12] working at the Demel bakery before founding the Hotel Sacher in 1876. His ties to both establishments^[각주:13] led to a legal battle - "the sweet seven years' war" - over which could claim the right to use the word "original" in describing the cake. The differences were minute, the arguments fierce. The Demel sachertorte had only one layer of apricot jam, under the icing; the hotel's had a layer of preserve in the middle^[각주:14], too. In the end the hotel won: their confections^[각주:15] now bear a chocolate seal^[각주:16], and elevated price^[각주:17], to prove it. 

For a cake that has provoked such bitter dispute, it is surprisingly austere^[각주:18]. In the hands of^[각주:19] a novice^[각주:20] it can be dry, the whipped cream as much a necessity as an indulgence^[각주:21]. But its charm lies in its simplicity and the restraint of its flavours. 

Recipes abound^[각주:22], although none is licensed^[각주:23] or official. The Sacher Cook Book probably comes close to the original^[각주:24]. Start with chocolate, melted over simmering water. Cream together butter and sugar before beating in^[각주:25] egg yolks^[각주:26]. Ponder flavouring with vanilla^[각주:27] or espresso, both of which enhance the chocolate flavour without detracting from it^[각주:28]. Stir in the chocolate, then mix in the sieved flour. Whisk separated egg whites^[각주:29] to peaks that are shiny but not dry. Consider adding sugar. Loosen the chocolate with a spoonful of egg whites before folding the two together. Bake your cake. The apricot jam should be sieved^[각주:30], to spread appropriately thinly^[각주:31]. In this recipe the icing consists of chocolate^[각주:32], sugar and water. Others make the topping richer^[각주:33], using cream or butter to create a ganache^[각주:34] rather than a purist's glaze^[각주:35]. Inscribe with the word "Sacher"^[각주:36] and serve with whipped cream. 

1. a wedge of cake ; 쐐기 모양의 케이크 한 조각 [본문으로]
2. complement ; 1. …을 보충하다, 보태다, 보완하다. ;; [VERB] If one thing complements another, it goes well with the other thing and makes its good qualities more noticeable. [본문으로]
3. Sacher torte ; 자허토르테 ;; 초콜릿 케이크의 일종 ((살구잼과 초콜릿 당의(糖衣)를 입힘)) ;; 미국·영국 [sɑ́:kər-tɔ́:rt] [본문으로]
4. date back to ; (시기 따위가) …까지 거슬러 올라가다 [본문으로]
5. fall to sb ; (임무·책임이) ~에게 떨어지다[~의 몫이 되다] ;; to become the duty or responsibility of a particular person [본문으로]
6. apprentice ; 수습생, 도제 ;; 미국∙영국 [əˈprentɪs] [본문으로]
7. laced with ; …을 가미하다(=add to). [본문으로]
8. envelop ; [타동사][VN] ~ sb/sth (in sth) (격식) 감싸다, 뒤덮다 ;; [VERB] If one thing envelops another, it covers or surrounds it completely. [본문으로]
9. glassy ; 1. 유리 모양[질]의; 유리[거울] 같은, (표면이) 매끄러운. ;; [ADJ] If you describe something as glassy, you mean that it is very smooth and shiny, like glass. [본문으로]
10. dollop ; [구어] (점토·버터 따위 말랑말랑한 것의) 덩어리(lump); 소량, 조금; 약간의 가미. ;; 미국식 [ˈdɑːləp] 영국식 [ˈdɒləp] [본문으로]
11. schlag ; (조리용어) 쉬락 ;; [보충설명] 거품낸 크림의 독일어로 과일, 디저트, 커피 등에 크림을 얹는 것 ;; Origin 독일어 [본문으로]
12. perfect ; [타동사][VN] 완벽하게 하다 ;; [VERB] If you perfect something, you improve it so that it becomes as good as it can possibly be. [본문으로]
13. ties to ; …와의 관계. [본문으로]
14. preserve ; 2. [C, 주로 복수로, U] 설탕 절임, 잼 ;; 3. [C, 주로 복수로, U] (특히 英) (채소를 소금식초에 절인) 저장 식품 ;; [NOUN] Preserves are foods such as jam that are made by cooking fruit with a large amount of sugar so that they can be stored for a long time. [본문으로]
15. confection ; 1. (격식) 당과 제품(보기 좋게 만들어 놓은 케이크 등의 단 음식) ;; [NOUN] You can refer to a sweet food that someone has made as a confection. ;; 미국∙영국 [kənˈfekʃn] [본문으로]
16. seal ; 5. (왁스 등에 대고 찍는) 실[도장] [본문으로]
17. elevated ; [형용사] 4. (전문 용어) (정상보다) 높은 [본문으로]
18. austere ; 1. 꾸밈없는, 소박한 ;; 2. (사람이) 근엄한 ;; 3. 금욕적인, 내핍 생활을 하는 ;; [ADJ] If you describe something as austere, you approve of its plain and simple appearance. ;; 미국식 [ɔːˈstɪr] 영국식 [ɒˈstɪə(r); ɔːˈst-] [본문으로]
19. in the hands of ; ~의 손에 들어가 있는[~의 관리/지배하에 있는] [본문으로]
20. novice ; 1. (…의) 초심자, 신출내기, 풋내기[at, in] ;; [NOUN] [oft N at n, N n] A novice is someone who has been doing a job or other activity for only a short time and so is not experienced at it. [본문으로]
21. indulgence ; . [C] (꼭 필요한 것은 아니지만 자신의 즐거움을 위해서 하는) 사치[도락] ;; 참조 self-indulgence [본문으로]
22. abound ; [자동사][V] 아주 많다, 풍부하다 ;; [VERB] If things abound, or if a place abounds with things, there are very large numbers of them. [본문으로]
23. license ; [타동사] 면허[인가, 허가, 특허]를 내주다; 면허장을 주다; 허용하다(allow) ;; [VERB] To license a person or activity means to give official permission for the person to do something or for the activity to take place. [본문으로]
24. come close to sth ; 거의 ~하게 되다 [본문으로]
25. beat in ; 1. …을 때려박다; …을 주입식으로 가르치다 ;; 2. …에 밀어넣다 ;; 흐름상 "첨가하다, 넣다" 정도의 의미 [본문으로]
26. egg yolk ; [명사] (식품공학) 노른자위 [본문으로]
27. flavor ; [타동사] 1. …에 풍미[향기]를 곁들이다, 맛을 내다, 조미(調味)하다(season). [본문으로]
28. detract from ; (진행형으로는 쓰이지 않음) (가치를) 손상시키다 ; 유의어 take away from ;; to make something seem less good than it really is [본문으로]
29. whisk egg whites ; 달걀 흰자를 (거품이 일도록) 휘젓다. [본문으로]
30. sieve ; [자, 타동사] 체질하다, 체로 거르다 ;; [VERB] When you sieve a substance, you put it through a sieve. ;; 미국∙영국 [sɪv] [본문으로]
31. thinly ; 1. 얇게 [본문으로]
32. icing ; [U] (케이크에 장식용으로 쓰는) 당의(糖衣) ; 참조 royal icing ;; frosting ;; [NOUN] Icing is a sweet substance made from powdered sugar that is used to cover and decorate cakes. ;; [PHRASE] If you describe something as the icing on the cake, you mean that it makes a good thing even better, but it is not essential. [본문으로]
33. topping ; [C, U] (음식 위에 얹는) 고명, 토핑 ;; [NOUN] A topping is food, such as cream or cheese, that is poured or put on top of other food in order to decorate it or add to its flavour. [본문으로]
34. ganache ; 크림과 섞어 만든 초콜릿, 또는 크림과 초콜릿을 섞어 만든 소스나 아이싱을 부르는 말이다. 초콜릿과 크림을 섞어 만든 초콜릿 제품을 뜻하는 동시에 초콜릿과 크림을 섞어 만든 아이싱(icing)이나 소스를 일컫는 말이기도 하다. 트러플(Truffle), 팔레도르(palet’dor) 초콜릿의 기본재료이며, 페이스트리(pastry) 역시 가나슈를 활용한 제품들이 많다. 가나슈(ganache)란 프랑스어로 ‘멍청이’, ‘바보’라는 뜻으로, 19세기 프랑스의 어느 과자 공장 견습생이 실수로 초콜릿이 담긴 그릇에 끓는 우유를 쏟았는데, 그 견습생의 멍청한 짓 때문에 개발된 초콜릿이라 하여 가나슈라는 이름이 붙었다고 한다. 일반적으로 초콜릿에 끓는 크림을 부어 부드러워질 때까지 잘 저어 만든다. 또, 기호에 따라 위스키·브랜디·럼주 등의 술과 커피·홍차 등의 음료, 민트·계피·후추·바닐라 등의 향신료, 레몬·딸기·복숭아 등의 과일 같은 부재료들을 첨가하여 다양한 맛과 향을 내기도 한다. ;; [NOUN] a smooth mixture of chocolate and cream, used in cakes, truffles, and chocolates [본문으로]
35. glaze ; [C, U] 1. (도자기에 바르는) 유약 ;; 2. 글레이즈[광택제](달걀우유설탕을 휘저어 만든 것으로 케이크 등에 광택을 내기 위해 바르는 것) [본문으로]
36. inscribe with ; …을 써넣다. [본문으로]